Tuna Fish Cakes
18 March 2011 in Uncategorized
My friend Cindy happily admits she’s a food snob (read her amusing post here), and it got me thinking. Am I a food snob? to a degree I am, I’m fussy about my coffee, it has to be butter and although I’m not a big chocolate eater, it must be dark and expensive.
There are times I will potter for hours and do everything from scratch, then there are times I reach quite happily for a tin or a packet without a tinge of guilt. Therefore I think we can reach only one conclusion, I’m a food slut!
1 tin of tuna drained
200g mashed potato
2 spring onions chopped
1 TSP parsley chopped
1 tsp sweet chilli sauce
1 tsp lemon juice
1 beaten egg
Cake flour seasoned with Aromat (yes Cindy, Aromat!)
Oil for frying
Mix the drained tuna with the potato, spring onions, parsley, chilli sauce & lemon juice.
Form into rounds and leave in the fridge to firm for 30 minutes.
Put the egg, flour, & breadcrumbs onto 3 separate dishes.
First flour the fishcake, then dip into the egg and lastly into the breadcrumbs.
Chill again in the fridge for a while.
Fry in shallow oil until crisp and golden.
Makes 4 fish cakes.